Spicy Vegan Black Bean Soup

There's nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that's comforting and good for the soul, with enough leftovers for days. Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever? The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I'm not sure ha. I wasn't vegan then but lightly dabbled with the vegetarian thing on and off

ingredients

• 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
• 1 red onion, chopped
• 1 clove garlic, minced
• 1/3�1/2 jalape�o, finely chopped, to taste (optional)
• 2 medium-sized carrots, chopped
• 1 red bell pepper, chopped (or any color)
• 4 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon red pepper flakes, to taste (optional)
• 1 15 oz. can organic sweet corn, drained and rinsed
• 3 15 oz. cans organic black beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1/2 lime, juiced
• 1/4 cup cilantro
• sea salt & pepper, to taste
• toppings: avocado, crushed tortilla chips, jalape�o, cilantro, dairy-free cheese

instructions

1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
2. Stir in the jalape�o, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.
3. Pour in the beans, corn and broth. Bring to a slow boil over medium-high heat then reduce to a gentle simmer. Cook until the beans are soft and the broth has lots of flavor, about 20 minutes. Turn off heat.